Easy, Healthy Homemade Blueberry Scones Recipe (2024)

February 21, 2012 by Lindsay 62 Comments

Hi Friends!

Just popping in for a minute to share a recipe that’s been a long time coming. I actually can’t believe I haven’t shared it with you yet! It’s been my favorite scone recipe for about 10 years now.

And I know I’ve promised to post it several times recently, so here it is! I like it because it’s fairly healthy. There isn’t a ton of butter or sugar, and greek yogurt adds some protein.

Healthy Blueberry Scones

by Lindsay L

Prep Time: 10 min

Cook Time: 14 min

Ingredients (12 scones)

2 c white whole wheat flour (or AP, or 1/2 white-1/2 wheat)
2 tsp baking powder
1/2 tsp baking soda
1/4 c sugar
6 Tbsp chilled butter, cut into pieces
1 c bluberries
1 c vanilla Greek yogurt
1 egg

Instructions

Preheat the oven to 400 degrees F.

In a bowl, combine the flour, sugar, baking powder and baking soda.

Add the butter and use a pastry blender, or two knives, to cut in until it resembles small peas.

Stir in the berries.

In a small bowl, mix together the egg and yogurt.

Stir the yogurt mixture into the dry ingredients and stir until just combined.

Dump the dough onto a work surface and “knead” 3-4 times.

Pat into a circle about 1/2 an inch thick.

Cut into 12 wedges and transfer to a baking sheet.

Sprinkle the tops with a pinch of sugar and bake 12-14 minutes.

Notes:
-If you use all white whole wheat flour, you might need to add an extra dollop of yogurt or a splash of milk because it absorbs more liquid than AP flour. I’ve found 1/2 and 1/2 works best.
-These are very moist. Eat them within a few days or they may get moldy. This is never a problem in my house 🙂

Annnnnd voila!

One thing to note about these scones is the dough. It will be SUPER crumbly when you dump it out on to the workspace. And it will be sticky! That’s ok. Just do your best to “knead” it a few times and then after you press it into a circle and cut it, use your fingers to kind of smoosh the crumbly edges together on each wedge. And don’t worry if there’s a little extra flour in your bowl that doesn’t get used!

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PS…after having my Nikon for 4 years, I finally learned how to change the settings in manual mode! SO, bear with me while I practice and learn 🙂 PPS. Don’t forget to check out this week’s Tuesday Trainer. This week’s theme is Animal-Inspired moves and I did the crocodile walk!

Easy, Healthy Homemade Blueberry Scones Recipe (4)

Enjoy! –Lindsay– PS. Here’s the ab workout I did today: Pin It

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About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

Christine @ Oatmeal in my Bowl says
February 21, 2012 at 1:13 AM
I love me some blueberry scones… or craisin scones… or raspberry scones (those are my fave). Yum! hand me some thru the screen will ya. I’m sure to pin this one! mmm. mmm.
Reply
Nicole says
February 21, 2012 at 6:34 AM
DELICIOUS! so making these!
Reply
Lindsay @ In Sweetness and In Health says
February 21, 2012 at 7:21 AM
These look amazing!!! Do you like them better with the lemon or vanilla chobani?
Reply
Ericka @ The Sweet Life says
February 21, 2012 at 7:37 AM
Great recipe! I’ve always been skeptical of scones….are they a biscuit, a cookie, biscottie, what? Ha, but these look great! Just pinned 🙂
Reply
Carissa says
February 21, 2012 at 7:39 AM
These looks great! I wish I had blueberries on hand to make them…only strawberries.
Pinned it!
Reply
Meredith @ DareYouTo says
February 21, 2012 at 7:43 AM
Why does everything you bake make me wish I could reach into the computer screen and take one? (or five?)
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sarah @ sarah learns says
February 21, 2012 at 8:28 AM
these look great! i have only made my own scones once before, but i think i could handle this recipe! 🙂 pinning to my “to-bake” board!
Reply
Heather says
February 21, 2012 at 8:34 AM
I made scones with yogurt once – I used vanilla yogurt and chocolate chunks with dried cherries.
Yogurt is a great substitute for buttermilk!
See Also
23 Healthy Slow Cooker Recipes That Make Nutritious Eating Easy Chicken and Vegetable ‘Lo Mein’ | Primal Palate | Paleo Recipes - Primal Palate | Paleo Recipes Easy Tuna Casserole Recipe Light Italian Meatballs Recipe - 5 Points | LaaLoosh
Great recipe – I love scones!
Reply
Brittany @ GOtheXtraMile says
February 21, 2012 at 8:42 AM
I have never made scones before, yumm!! MAnual mode will change your life 😀
Reply
christa says
February 21, 2012 at 8:42 AM
looks yummy, i love scones
Reply
Parita @ myinnershakti says
February 21, 2012 at 8:50 AM
I love scones but have never tried to make them at home. You make it look so easy! I can see these becoming a breakfast favorite pretty quickly too!
Reply
Lindsay @ Fuel My Family says
February 21, 2012 at 9:23 AM
I have never made a scone but I am going to bookmark these and give them a try! thanks for the recipe!
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Sarah K. @ The Pajama Chef says
February 21, 2012 at 9:24 AM
oooh i love scones! haven’t made them in awhile, definitely trying these. 🙂
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[emailprotected] says
February 21, 2012 at 9:32 AM
I love scones! I’m saving this one to try out. Thanks!
Reply
Sarah @ The Smart Kitchen says
February 21, 2012 at 9:36 AM
Oh I LOVE the idea of using lemon yogurt…
Reply
Samantha @ Health, Happiness & Skinn Jeans says
February 21, 2012 at 9:49 AM
Yum!! I love scones, especially bluberry one! And I think you are doing a great job with your camera 🙂
Reply
- Lindsay says
  February 21, 2012 at 11:22 PM
  thanks so much girl!
  Reply
Kristen @ notsodomesticated says
February 21, 2012 at 10:16 AM
I LOVE this idea! There are so few ingredients, which is always a plus in my book!! Thanks for sharing!
Reply
Ashley @ My Food 'N' Fitness Diaries says
February 21, 2012 at 10:39 AM
these look SO good! i like that they look fairly easy to make too. scones have always intimidated me, but this recipe doesn’t look too scary. 😉 my husband loves scones, so i think i’ll have to try this out!
Reply
- Lindsay says
  February 21, 2012 at 11:22 PM
  if i can handle these you can too!
  Reply
Heather @ For the Love of Kale says
February 21, 2012 at 10:58 AM
Well, SHOOT. Looks like we have a budding pro baker on our hands. 😉
Reply
- Lindsay says
  February 21, 2012 at 11:22 PM
  haha awwww shucks! i do my best 🙂
  Reply
Lindsay @ Chobani says
February 21, 2012 at 11:21 AM
Yum, you’ve done it again! We bet these would be extra tasty made with our 0% Lemon. Thanks for whipping these up, just pinned them to our Chobaniac creations board 🙂
Reply
Mandy@OrangeAutumn says
February 21, 2012 at 11:21 AM
I am making these!! They look super good!
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Abby @ Abz 'n' Oats says
February 21, 2012 at 11:34 AM
Yum! The lemon blueberry version sounds perfect for spring! So ready for it to get here already!
Reply
- Lindsay says
  February 21, 2012 at 11:22 PM
  yep! i’m loving the lemon blueberry combo!
  Reply
  See Also
  15 Top-Rated Skinny Recipes, Under 300 Calories
lindsay says
February 21, 2012 at 11:56 AM
if i start walking now, i could be at your door for breakfast in a year. so save me one! hehe. Look wonderful!
Reply
- Lindsay says
  February 21, 2012 at 11:21 PM
  i’ll make you a fresh batch when you get here!
  Reply
Chelsea @ One Healthy Munchkin says
February 21, 2012 at 12:09 PM
These look fantastic girl! Blueberry scones are my favourite kind! 😀
Reply
Lily says
February 21, 2012 at 2:04 PM
I’ve never had a scone before!! I’ve gotta try these 🙂
Reply
- Lindsay says
  February 21, 2012 at 11:21 PM
  omg yes! you must try!
  Reply
Rachel @ The Avid Appetite says
February 21, 2012 at 2:34 PM
Yum! I love that you added yogurt to these…fantastic!
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Lindsay @ Lindsay's List says
February 21, 2012 at 2:40 PM
YUM! Need one of these to go with this cup of afternoon coffee!!
(and thanks for the TT love!)
Reply
Maureen says
February 21, 2012 at 2:59 PM
YUM! I absolutely love scones! These would go perfect with coffee. 🙂
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Laura @ Sprint 2 the Table says
February 21, 2012 at 3:18 PM
Cool idea to use a flavored yogurt to make these! I bet the pomegranate flavor would be good as well.
Crocodile walk = awesome. Love the name 🙂
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[emailprotected] says
February 21, 2012 at 3:20 PM
I love blueberry scones! I’ve never made my own from scratch though. I need a baking project that doesn’t involve cupcakes so I think I may need to give this a whirl!
Reply
- Lindsay says
  February 21, 2012 at 11:21 PM
  you could def make these! easy peasy
  Reply
Ashley @ Freckles & Spice says
February 21, 2012 at 4:43 PM
I loooove blueberry and lemon together. Thanks for the recipe.
And I’ve got to go check out this crocodile walk now. Haha, I’ve never heard of it!
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Stephanie @ On the Road to RD says
February 21, 2012 at 5:00 PM
YES! I’ve been waiting for this recipe! Woohoo! Looks delish! Can’t wait to try it out!
Reply
- Lindsay says
  February 21, 2012 at 11:21 PM
  let me know what you think!
  Reply
Matt @ The Athlete's Plate says
February 21, 2012 at 5:34 PM
Yum! I need to make these 🙂
Reply
Charlotte says
February 21, 2012 at 7:14 PM
well don’t THOSE look DELICIOUS! nomz.
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Danica @ It's Progression Not Perfection says
February 21, 2012 at 8:41 PM
These look great! Do you know what I could possibly replace the yogurt with?
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kerry says
February 22, 2012 at 5:46 AM
mmm these look SO good! i will NNEEEEDD to make these soon 🙂
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Healthiful Balance says
February 22, 2012 at 6:08 AM
I’m a fan of blueberries and scones so this is perfect! I love that they are healthy, too. 🙂 They look delicious!
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elle @ nutritionella says
February 22, 2012 at 10:18 AM
These are happening this weekend. Do you know if they freeze well? I’d rather not eat the whole batch in 3 days… though that is feasible. 🙂
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alex says
February 22, 2012 at 5:53 PM
great idea to use lemon greek yogurt!
Reply
Kristin says
February 23, 2012 at 7:49 PM
Ooh, I’ve got some leftover blueberries just dying to be used for this! Better run out and get some yogurt, ASAP!
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Dianne says
July 4, 2012 at 9:17 PM
how do you think almond flour will work?
Reply
- Lindsay says
  July 4, 2012 at 10:35 PM
  i’m not sure. i don’t have much experience with it. maybe you could try half almond/half something else. if you’re gluten free, maybe oat flour?
  Reply
  - Dianne says
    July 5, 2012 at 7:41 AM
    one more question…… 🙂 Do you knead it with the blueberries in it? They don’t get all smooshed? Thanks!
    Reply
    - Lindsay says
      July 5, 2012 at 7:49 AM
      you’re only actually “kneading” the dough about 5 times, just to get everything to come together before patting it into a circle…so some get smooshed but most are ok
      Reply
Cata says
July 13, 2012 at 8:51 PM
Hi Lindsay,
I just made these and they are delicious but mine are a bit cakey inside. Not crumbly once they were cooked. Do you know how I can make them more crumbly once baked?
Reply
- Lindsay says
  July 14, 2012 at 8:26 AM
  i think it’s because there’s not much butter. you can compare it to some other scone recipes and try adjusting the amount
  Reply
Becky@MunchingVeggies says
July 28, 2012 at 11:28 AM
Great recipe! After a tea and cake palooza with the kiddos last night (London Olympics opening ceremonies), we were craving scones this morning! Tried your recipe and they came out great. So we did a peach version too!
Reply
Michelle says
September 6, 2012 at 7:42 AM
Do you have the nutritional info for this recipe? Thanks!
Reply
- Lindsay says
  September 8, 2012 at 9:11 AM
  i don’t! but i think livestrong has a free recipe calculator where you can put in all the info and it gives you the nutrition info!
  Reply
  - Michelle says
    September 8, 2012 at 5:55 PM
    Oh awesome!!! Thanks!
    Reply
Alyssa says
October 27, 2012 at 4:56 PM
Just tried these out but did peaches and white chocolate chips instead of blueberries (what I had laying around) and they turned out amazing! Thanks so much for this recipe. 🙂
Reply
- Lindsay says
  October 27, 2012 at 6:35 PM
  awesome! i’m so glad you enjoyed them! that combo sounds delish!
  Reply
Laur says
January 28, 2017 at 5:24 PM
Looks delicious!!!!!
Can i substitute the sugar with maple syrup? Can i use less butter?
Thanks!
Reply
- Lindsay says
  January 29, 2017 at 10:48 PM
  i don’t think you could use maple syrup in this recipe. the dough is already pretty wet and that might make it too wet to work with. You could try with less butter but i already cut back a lot so i’m not sure how it would turn out.
  Reply

Easy, Healthy Homemade Blueberry Scones Recipe (2024)

FAQs

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

Discover More Details ›

Is baking soda or baking powder better for scones? ›

You can use baking soda if you've added an acidic ingredient to the dough (e.g. buttermilk, vinegar, lemon juice). Use baking powder if you have not added anything acidic.

Which flour is best for scones? ›

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

Discover More ›

Is buttermilk or cream better for scones? ›

If you are using baking soda, you will want to use buttermilk, an acidic ingredient that will react with the leavener to help them rise. On the other hand, if you use cream or milk, you'll want to use baking powder because it combines the acid needed with baking soda all in one complete powder.

Discover More Details ›

Should you chill scone dough before baking? ›

Keep scones cold before putting them in the oven: For best results, chill the mixture in the fridge before baking, this will help to stiffen up the butter again, which will stop your scones from slumping as soon as they hit the oven's heat.

Read The Full Story ›

How long should you rest scones before baking? ›

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

Find Out More ›

How thick should scones be before baking? ›

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).

Know More ›

How do you make scones rise higher? ›

To ensure taller scones, start with a thicker dough disc and place the scones on a tray with sides, allowing them to slightly touch one another. This arrangement encourages the scones to push against the pan and each other, promoting height.

See Details ›

Do you put cold or hot butter in scones? ›

Butter must be COLD from the very start to when the dough enters the oven. The cold butter melts upon entering the oven and the water content in butter evaporates in steam. As the steam escapes, it bursts up and creates that beautiful tall, flaky, fluffy texture.

Learn More Now ›

Why do you rub butter into flour for scones? ›

Why? When cold butter is rubbed into the flour, it creates flaky pockets of flavour (which soft, room temperature butter can't do). Once the cold butter and liquid (e.g milk) hits the oven, the water in the butter and cold liquid begins evaporating.

Discover More ›

Can you put too much baking powder in scones? ›

Additionally, using too much baking powder can give the finished product a bitter taste, as baking powder has a slight alkaline taste. It is important to follow the recipe carefully and use the correct amount of baking powder to ensure that your cakes and cookies turn out as desired.

Read On ›

What happens if you put too much baking powder in scones? ›

Too much baking powder can cause the batter to be bitter tasting. It can also cause the batter to rise rapidly and then collapse. (i.e. The air bubbles in the batter grow too large and break causing the batter to fall.) Cakes will have a coarse, fragile crumb with a fallen center.

Find Out More ›

Should you sift flour for scones? ›

3. Don't forget to sift! Be sure to double or even triple sift your flour, as it takes away the clumps in the flour allowing for more air pockets in the scone dough - the result being a fluffier and more crumbly scone.

Get More Info ›

How do you get the best rise on scones? ›

How to make scones rise high? Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.

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Should scone dough rest before baking? ›

The resting of the dough helps to relax the dough so everything remains tender, if you kneaded the dough and baked the scones immediately the insides would be great but the outsides would be tough and chewy.

Get More Info ›

How do you make scones rise and not spread? ›

Try placing your scones closer together on the tray as this forces them to rise upwards and not outwards.

Get More Info ›

Easy, Healthy Homemade Blueberry Scones Recipe (2024)

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FAQs

Is it better to make scones with butter or oil? ›

Can you put too much baking powder in scones? ›

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